Sunday, May 23, 2010

vegan chocolate creme pie

luscious and decadent

This silky pie is one of my favorite ways to indulge my sweet tooth. Packed with a rich chocolate flavor, just a tiny sliver is immensely satisfying. The best part is that this pie can be made in about 10 minutes using a handful of pantry staples but it tastes like you devoted hours in the kitchen to working on it. I've had this recipe for years now so, unfortunately, I'm not sure where I initially got it from. It originally called for a store-bought graham cracker crust (which is how you can make it in 10 minutes) but I prefer to spend a few more minutes and make a gluten-free crust which was modified from Fat FreeVegan's oatmeal cookie crust.

Chocolate Creme Pie

1 vegan pie crust (store-bought graham cracker or use recipe below)**If you're using a pre-made crust, proceed with the filling. If you're making the oatmeal cookie crust, make the crust first so you can make the filling while the crust is baking.**

Chocolate Filling

2 boxes silken extra-firm tofu

12 ounces dark chocolate or semi-sweet chocolate chips

3 tablespoons maple syrup (in a pinch I've also used agave as well as granulated sugar and it turned out fine)

1/2 cup sorghum flour (may use a wheat flour if you're not concerned about gluten)

1/4 teaspoon baking soda

1/4 teaspoon salt

1/4 teaspoon vanilla

1/4 cup brown sugar, packed

1/4 cup vegetable oil

Preheat oven to 375 F. Lightly oil a 9-inch pie pan.

Put the oats into a food processor and process until it's flour. Add the remaining dry ingredients and blend. Drizzle in the oil as you're pulsing the mixture. When it's thoroughly wet but still crumbly it's done.

Put the mixture into the pie pan, and starting at the center, flatten and press it with your fingers until it covers the bottom and extends up the sides.

That is absolutely gorgeous and is making me want pie for breakfast! I will have to remember to try your gluten-free crust adaptation soon.

I don't know if you've noticed, but the feed for my blog (FatFree Vegan Kitchen) has changed and is no longer being updated in your "Hot off the Blogosphere" section. The new feed is located at http://feeds.feedburner.com/FatfreeVeganBlog --I hope you'll continue to follow me there.

Helen - On more than one occasion, before pouring the filling into the crust, I've poured me a small bowl to eat right away. It's good (kind of like a thick pudding), but even better if you can manage to wait for it to set up.

Susan - Your crust works really well with the oil instead of applesauce. It has now become my go-to crust. Thanks for letting me know about your feed change. I'm going update it right now!

I used to make a tofu-based chocolate mousse that is very much like this pie filling--I could eat the entire batch myself! (okay, maybe only on one occasion) ;) Your pie looks spectacular! I love the cookie crust, too--must give that a try.